Beef Stew In Red Wine Sauce Recette

Indulge in this rich and flavorful Beef Stew in Red Wine Sauce, inspired by the culinary genius of Jacques Pépin. Tender beef, slow-cooked to perfection in a robust red wine sauce, and complemented by perfectly browned vegetables. This elegant yet comforting dish is perfect for a special occasion or a cozy weeknight dinner.

Préparation 45 min

Cuisson 150 min

Calories 794 kcal

Protéines 95g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Beef Stew In Red Wine Sauce

2 1/2 lbs flat iron steaks
1 tablespoon unsalted butter
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 large yellow onion
4 cloves garlic
2 tablespoons all-purpose flour
1 1/2 cups dry red wine
2 bay leaves
4 sprigs fresh thyme
1 1/2 cups cipollini onions (about 12 ounces)
8 ounces cremini mushrooms
1 1/2 cups baby carrots
8 ounces pancetta
2 1/4 cups water
1 tablespoon sugar
2 tablespoons chopped fresh parsley

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Comment préparer Beef Stew In Red Wine Sauce

Cut the beef into 8 equal-sized pieces. Season generously with salt and pepper.
Preheat oven to 350°F (175°C).
Melt butter and olive oil in a large, oven-safe Dutch oven or pot over high heat.
Sear beef in batches until well-browned on all sides (about 8 minutes per batch). Remove beef from pot and set aside.
Add onion and garlic to the pot and cook until softened, about 5 minutes.
Sprinkle flour over the onions and garlic, stirring constantly for 1 minute.
Gradually whisk in red wine, scraping up any browned bits from the bottom of the pot.
Return beef to the pot. Add bay leaves and thyme. Season with salt and pepper.
Bring to a boil, then reduce heat to low, cover, and transfer to the preheated oven.
Simmer for 1 hour and 30 minutes, or until beef is fork-tender.
While the stew simmers, prepare the vegetables:
In a separate saucepan, combine pancetta and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
Drain pancetta and cut into 1/2-inch thick slices, then cut into 1-inch lardons.
In a skillet, sauté cipollini onions, cremini mushrooms, and baby carrots with 1 tablespoon olive oil, 1/4 cup water, sugar, salt, and pepper over medium heat for 15 minutes, or until tender.
Remove lid and cook until vegetables are browned on all sides (about 4 minutes).
Once the stew is cooked, stir in some of the pancetta and vegetables.
Serve the stew, garnishing with the remaining pancetta and vegetables. Sprinkle with fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

59g

Fat

61g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat European French Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Soups Stews Beef Vegetables French European Meat 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Beef Stew In Red Wine Sauce ?

Beef Stew In Red Wine Sauce prend environ 195 minutes du début à la fin — environ 45 minutes de préparation et 150 minutes de cuisson.

Combien de calories contient Beef Stew In Red Wine Sauce ?

Beef Stew In Red Wine Sauce contient environ 794 calories par portion, avec environ 95 g de protéines, 12 g de glucides et 54 g de lipides.

De quels ingrédients ai-je besoin pour Beef Stew In Red Wine Sauce ?

Les principaux ingrédients de Beef Stew In Red Wine Sauce sont Flat Iron Steaks, Butter, Olive Oil, Salt, Pepper, Onion. Consultez la liste complète avec les quantités ci-dessus.